Recipe Provencal shuttles

Ingredient for 4 people

500g of flour
200g of sugar
6 tablespoons of extra virgin olive oil: Laurent Tellier Organic Extra Virgin Olive Oil from Haute Provence.
4 tablespoons orange blossom water
3 tablespoons of milk
2 eggs
2 pinches of salt
The zest of an orange or lemon or tangerine peel

Preparation

Step 1
Beat the eggs with the sugar until the mixture whitens.

Step Two:
Add salt, orange blossom, orange or tangerine or lemon zest.
Add the extra virgin organic olive oil from Haute Provence

Step Three:
Gradually pour in the flour and knead by hand to respect this authentic recipe or
to the robot. At the end of kneading, form a ball.

Step Four:
Leave the dough to rest for one hour in the refrigerator

Step 5:
Preheat the oven to 180°C.

Step 6:
Cut the ball of dough into 16 small rolls, the ends of each roll will be pinched and the
centre split lengthwise with the blade of a knife.

Step 7:
Place the shuttles with olive oil on a paper-lined baking sheet.
Brush them with milk.

Step 8:
Place in the oven for 10 to 12 minutes at 180°C then leave to cool on a wire rack before serving.
Excellent with coffee or tea!